The Best Thermal Paste Todate for your CPU

[Der FüHRER]

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mas ok nuon kung pareho ra sa mx2 kay mao man unta na akong plano paliton pero wala may available dri sa cebu..hehe

[muzikfreakah]

I can guarantee though that the tx2 is different from MX2

[emoners]

OVERCLOCKERS.COM "Applying Thermal Grease" http://www.overclockers.com/articles1529/
Joe Citarella - 4/2/08

SUMMARY: Anything but the "razor blade" works well.

Applying thermal grease to get a uniform pattern is an important part of getting the most out of CPU cooling. It used to be that the accepted method was to apply a thin coat using a razor blade of the edge of a credit card. Most performance thermal compounds in use today are lightly bulk loaded thin or wet compounds that spread easily, but a compound that has a bulk loading >90% will not spread using the razor blade technique.

Alternatives to the razor blade have included a number of patterns. To ascertain how effective these are, I applied thermal grease (Tuniq TX2) to a pane of glass and then clamped a second pane over it to simulate heatsink clamping to a CPU's IHS. It was baked for about ten minutes at 150ºC to accelerate spreading. I tried five different spreading schemes:

1. Razor blade
2. Straight line
3. Pea size
4. Rice gain size
5. "X"

The following pic shows these patterns:

[img width=500 height=116]http://www.overclockers.com/articles1529/grs6.jpg[/img]

After clamping and baking, the following pic shows how the grease patterns fared:

[img width=500 height=163]http://www.overclockers.com/articles1529/grs5.jpg[/img]

The WORST pattern was the razor blade - blame my application technique, but when you think about it, any ridges or gaps in applying grease may result in coverage gaps - a closer view:



Of the other techniques, all of them will spread nicely over time. I think, however, the best method is to use any technique that starts with grease in the center of the IHS and spreads from there. Personally I believe the best technique is the "pea" approach - this concentrates grease over the hottest point of the IHS (the center) and spreads out uniformly from there. Any excess will be squeezed out.